Seared Scallop Ceviche in Ceramic Spoons

Scallop ceviche on a ceramic spoon is one of those passed appetizers that requires no plate, no fork, and produces an immediate, clean impression. A brief cure in citrus leche de tigre gives the scallop an opaque, silky exterior while the interior stays sweet and barely set — the Peruvian technique applied to one of the most delicate bivalves available.

The leche de tigre — tiger's milk — is the citrus marinade that "cooks" the scallop through acid. It's simultaneously the recipe's active ingredient and, in Peru, considered a delicacy worth drinking as a shot. Here it does both jobs: ceviche medium and garnish liquid.

Ingredients (makes 24 spoons): - 12 large dry-pack sea scallops (U/10 size), sliced in half horizontally to yield 24 discs - 24 ceramic or porcelain serving spoons (available at restaurant supply stores)

Leche de Tigre (Tiger's Milk Marinade): - Juice of 6 limes (approximately ½ cup) - Juice of 1 orange (3 tablespoons) - 1 small shallot, very finely minced - 1 garlic clove, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon fine sea salt - 1 teaspoon sugar - 1 jalapeño or ají amarillo, seeds removed, finely minced - 2 tablespoons fresh cilantro, finely minced

Garnish: - 1 small English cucumber, cut into fine brunoise (tiny cubes) - 1 red Fresno chili or jalapeño, very thinly sliced into rings - Micro cilantro or cilantro leaves - Flaky sea salt - A few drops of good-quality sesame oil (optional, for a nikkei finish)

Leche de Tigre: Combine all marinade ingredients. Stir until salt and sugar dissolve. Taste — it should be bracingly tart, savory, and gently spicy. Rest 10 minutes at room temperature for flavors to meld. (Can be made 4 hours ahead; refrigerate.)

Scallop Preparation: Pat scallop halves completely dry. Place in the leche de tigre and toss to coat evenly. Cure for exactly 5–8 minutes — the exterior should turn from translucent to barely opaque while the center remains soft and translucent. Do not over-cure or the texture becomes rubbery. Drain off most of the marinade, reserving 2 tablespoons for spooning.

Assembly: Place one cured scallop disc in each ceramic spoon. Spoon a few drops of the reserved leche de tigre around the scallop. Place 4–5 tiny cucumber brunoise cubes. Lay one chili ring on top. Add a micro cilantro leaf. Finish with a single grain of flaky salt and, if using, 1 drop of sesame oil.

Food Safety: Use only sushi-grade or "dry-pack" scallops from a reputable fishmonger. The acid cure does not sterilize — it texturally changes the protein. Keep refrigerated until the last 10 minutes before serving.

Reference Links: - Peruvian ceviche technique: Peru Travel — Gastronomía - Dry-pack vs wet-pack scallops: Serious Eats - Leche de tigre history: Food & Wine

Make-Ahead: Leche de tigre (4 hours, refrigerated); cucumber brunoise (4 hours, refrigerated). Cure and assemble spoons no more than 15 minutes before service.

Pro Tips: The cure time is the only variable that matters — 5 minutes produces a barely-set exterior with a raw center (ideal for those who enjoy it); 8 minutes produces a more thoroughly set but still tender disc. Beyond 10 minutes the texture degrades. Use a timer without exception. Dry-pack scallops (untreated with sodium tripolyphosphate) sear cleanly and have a truer, sweeter flavor — they are non-negotiable for raw preparations.